Brown Windsor Soup Recipe - Cooking Index
Brown Windsor Soup Recipe - Cooking Index
| 2 tablespoons | Unsalted butter | |
| 1 cup | Finely-chopped yellow onions | |
| 1 cup | Leek - rinsed well, (large) | |
| And finely chopped | ||
| 1 | Carrot - finely chopped (large) | |
| 1 lb | Sirloin steak - cut 1/2" cubes | |
| 2 teaspoons | Emeril's Essence | |
| = (see Bayou Blast recipe) | ||
| 1/2 teaspoon | Salt | |
| 1/2 teaspoon | Freshly-ground black pepper | |
| 1 tablespoon | All-purpose flour | |
| 1 x | Beef stock | |
| 1 | Bay leaf | |
| 1 | Bouquet garni | |
| 3 tablespoons | Minced fresh parsley | |
| Rosemary Popcorn | ||
| 1/4 cup | Vegetable oil | |
| 2 | Rosemary sprigs - stripped, and | |
| Roughly chopped | ||
| 1/2 cup | Unpopped popcorn kernels | |
| Salt - to taste | ||
| Rosemary sprigs - for garnish |
In a large pot, melt the butter over medium-high heat. Add the onions and cook for 2 minutes. Add the leek and carrot, and cook, stirring, until soft, about 4 minutes. Add the beef, Essence, salt, and pepper, and cook until browned, about 4 minutes.
In a small bowl, combine the flour with 2 tablespoons of stock to make a slurry. Add to the pot and stir well. Add the remaining stock, bay leaf, and bouquet garni, stir well, and bring to a boil. Lower the heat to medium-low and simmer, partially covered, until the meat is tender, about 1 hour to 1 1/2 hours, stirring occasionally.
Remove the bay leaf and bouquet garni and discard. Add the parsley, and garnish with rosemary popcorn and rosemary sprigs and serve immediately.
Rosemary Popcorn: In a deep pot, add oil and rosemary and heat until oil shimmers. Add popcorn and cover. Shake pan until all corn is popped. Remove to a paper towel lined plate and season with salt.
This recipe yields 4 to 6 servings.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E43) - from the TV FOOD - NETWORK
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